apple cider crumb cake

By Foodiewife

Ingredients

• for the crumb topping
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 12 tablespoons butter, melted, warm
• 2 2/3 cups cake flour
• for the apple cider cake
• 2 1/2 cups cake flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 12 tablespoons butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla
• 1/3 cup vanilla yogurt (feel free to substitute an equal amount of buttermilk or plain milk here)
• 1/3 cup plus 2 tablespoons apple cider
• for the apple cider glaze
• 1 cup confectioners' sugar
• 2-3 tablespoons apple cider, depending on how thick or thin you'd like your glaze
• 2 teaspoons applejack, apple schnapps or apple brandy (optional)

Details

Adapted from foodpluswords.com

Preparation

Step 1

for the crumb topping

in a medium bowl, combine all ingredients with a spatula until a thick dough forms.

allow to cool for 10-15 minutes while you prepare the cake batter.

for the apple cider cake

preheat the oven to 325 degrees F, with a rack in the center of the oven.

butter and flour your pan, and set aside.

combine the cake flour, granulated sugar, brown sugar, baking soda, kosher salt and cinnamon in the bowl of a stand mixer with the beater blade attached.

turn the mixer on low and mix the dry ingredients until they are well-mixed and combined, about 30 seconds to a minute.

with the mixer running on low, slowly add the butter to the dry ingredients a tablespoon at a time, pausing between each addition. when all the butter is added, the mixture should resemble moist crumbs.

add the eggs and yolks, and beat on medium speed for 30 seconds, or until the eggs and yolks are incorporated and the batter begins to moisten and fluff up.

add the vanilla, yogurt (or buttermilk, if using) and apple cider, and mix on low until incorporated, about 30 seconds.

when the liquid ingredients are incorporated into the batter, turn the mixer speed up to medium and beat for 2-3 minutes, or until the batter is thick and fluffy.

pour the batter into the prepared pan, and smooth the top in one even layer with a spatula.

break up the prepared crumb topping into pea-sized balls with your fingers. don't worry about making all of the crumb balls the same size, you just want them to be relatively similar.

sprinkle the crumb topping evenly over the cake batter, making sure to completely cover the cake with the crumb topping.

be sure to use all of the crumb topping! it's going to seem like a lot, but we want a nice, thick layer of crumb topping.

bake the cake at 325 degrees F for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

remove the cake from the oven and allow to cool completely to room temperature on a wire baking rack before glazing.

for the apple cider glaze

in a small bowl, combine the confectioners sugar and 1-2 tablespoons of the apple cider.

using a fork or spoon, stir to combine. remember, you can always add more liquid to loosen up the glaze, so start out with a little and add from there.

add the applejack, if using.

when the glaze is at your preferred consistency, it's ready to use.

assembling the cake

i like to slice the cake into 3" square slices, and then dust each one with powdered sugar and glaze right before serving. that way, if there are leftovers they will keep stored at room temperature.

the leftover cake will keep, stored in an airtight container at room temperature for up to three days.

adapted from cook's illustrated, may 2007